Cocoa Butter

Brief Overview
Cocoa butter is vegetable fat in the pale yellow-colored solid form. It is edible and mostly used in chocolates, soap, and cosmetic products. It is extracted from cocoa beans. It contains saturated fatty acids mainly derived from stearic acid and palmitic acid. It also contains some unsaturated acids such as oleic acid, palmitoleic acid, and linoleic acid. It is rich in vitamin E, helps restore the skin's elasticity, and prevents stretch marks. It possesses the characteristic of polymorphism, with four different crystal forms having different melting points, which is useful for chocolate making.
Manufacturing Process
Cocoa butter is obtained from cocoa beans. Cocoa beans are first fermented, roasted, and then separated from their hulls. It is then extracted from ground cocoa beans by the Broma process or the hydraulic press at a warm temperature.